Easy Chicken Manchurian Recipe for Homemade Takeout
If you’ve ever craved that flavorful, tangy, and slightly spicy Chicken Manchurian from your favorite Indo-Chinese restaurant, you’re not alone! Making a homemade Chicken Manchurian is surprisingly easy, and it brings all the goodness of takeout right to your kitchen—no special skills needed.
In this step-by-step guide, I’ll show you how to prepare an easy Chicken Manchurian recipe for homemade takeout. We’ll cover the must-have ingredients, best cooking tips, and even substitutions if you need them. Plus, you’ll get FAQs and a nutrition chart so you can feel good about what’s on your plate.
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What is Chicken Manchurian?
Chicken Manchurian is a popular Indo-Chinese dish—a cuisine that blends Chinese cooking techniques with Indian flavors. It typically features crisp fried chicken pieces tossed in a glossy, savory-spicy sauce with bell peppers, onions, garlic, and soy sauce.
**Historical Note:**
Indo-Chinese cooking took root in Kolkata, India, when Chinese immigrants adapted their recipes to Indian tastes. Chicken Manchurian is credited to Nelson Wang, a chef from Mumbai, in the 1970s. What makes this dish special is its signature Manchurian sauce, which balances heat, tang, and umami in every bite.
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Why Make Chicken Manchurian at Home?
– **Control the Ingredients:** You can adjust spice, salt, and oil to your liking.
– **Healthier:** Reduce oil for a lighter version and avoid MSG or preservatives.
– **Budget-Friendly:** You’ll be surprised how much less it costs to make it yourself!
– **Customizable:** Perfect for those who like extra veggies or want a gluten-free version.
**Health Information:**
Chicken is a lean protein, and with homemade Manchurian, you can boost the veggie content while reducing oil. Swap deep-frying for pan-frying or baking for an even healthier twist.
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Easy Chicken Manchurian Recipe for Homemade Takeout
Ingredients
**For the Chicken:**
– 500g boneless chicken breast or thighs, cut into 1-inch cubes
– 2 tbsp soy sauce (regular or low sodium)
– 1 tbsp ginger-garlic paste
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/2 cup cornstarch (or all-purpose flour, see table below)
– 1/4 cup all-purpose flour (optional—makes chicken extra crispy)
– 1 egg (can omit for egg-free)
– Oil, for frying (vegetable, canola, or sunflower oil)
**For the Manchurian Sauce:**
– 1 tbsp oil
– 4 garlic cloves, finely chopped
– 1-inch ginger, finely chopped
– 2 green chilies, sliced (optional)
– 1/2 cup onion, diced
– 1/2 cup bell peppers (red & green), diced
– 2 tbsp soy sauce
– 1 tbsp tomato ketchup
– 1 tbsp chili sauce (adjust to taste)
– 1 tbsp vinegar (white or rice vinegar)
– 1 tsp sugar
– 3/4 cup water
– 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
– 2 spring onions, chopped (for garnish)
Ingredient Substitutions Table
| Ingredient | Substitute | Notes |
|———————|————————|——————————|
| Cornstarch | Potato starch, arrowroot or rice flour | Gluten-free options |
| Soy sauce | Tamari or coconut aminos | For gluten-free |
| Chicken | Tofu, paneer, cauliflower | For vegetarian/vegan |
| Egg | 1 tbsp yogurt, 1 tbsp buttermilk, or omit | Binds batter |
| Chili sauce | Sriracha, hot sauce, Schezwan sauce | Adjust heat level |
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Step-by-Step Instructions
***Prep Time:*** 15 minutes
***Cook Time:*** 20 minutes
***Total Time:*** 35 minutes
***Servings:*** 4
**1. Marinate the Chicken**
1. In a mixing bowl, combine chicken cubes with soy sauce, ginger-garlic paste, black pepper, salt, egg (if using), cornstarch, and all-purpose flour.
2. Mix well to coat every piece. Set aside while you prep your sauce ingredients (at least 10 minutes for best flavor).
**2. Fry the Chicken**
3. Heat about 1 inch of oil in a deep or wide pan on medium-high.
4. Once hot, add chicken pieces in batches, making sure not to crowd the pan.
5. Fry until golden brown and crispy (about 4-5 minutes per batch).
6. Remove to a plate lined with paper towels.
**Optional Health Tip:**
You can bake the chicken on a lined baking tray at 425°F (220°C) for 20 minutes instead of frying, or even air-fry for a lighter option.
**3. Make the Manchurian Sauce**
7. In a clean wok or large pan, heat 1 tablespoon oil.
8. Sauté ginger, garlic, and green chilies until fragrant (30 seconds).
9. Add onions and bell peppers. Stir-fry for 2-3 minutes (keep veggies slightly crisp).
10. Pour in soy sauce, ketchup, chili sauce, vinegar, and sugar. Stir to mix.
11. Add 3/4 cup water and bring to a simmer.
**4. Thicken & Finish**
12. Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry, then slowly stir into the simmering sauce.
13. The sauce will thicken and get glossy—add more water for a thinner gravy if needed.
14. Add in the fried chicken and toss well to coat. Cook for 1-2 more minutes so everything combines.
15. Taste and adjust seasoning. Garnish with chopped spring onions.
**5. Serve**
16. Serve Chicken Manchurian hot with steamed rice, fried rice, or noodles.
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Nutrition Chart (Per Serving)
| Nutrition | Amount |
|——————–|———–|
| Calories | 320 |
| Carbohydrates | 24 g |
| Fat | 14 g |
| Protein | 26 g |
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Category | Main |
| Yield | 4 Servings|
| Diet | Dairy-free, Can be made gluten-free |
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Helpful Cooking Tips: Do’s and Don’ts
**Do:**
– Marinate the chicken at least 10 minutes for best flavor.
– Fry in small batches to keep chicken crispy.
– Use low sodium soy sauce if you’re watching your salt.
**Don’t:**
– Don’t overcrowd the pan while frying—chicken gets soggy.
– Don’t overcook the sauce, or veggies will lose their crunch.
– Don’t skip the cornstarch slurry—it gives the sauce its signature gloss.
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Serving Suggestions
– Pair Chicken Manchurian with classic Vegetable Fried Rice or Hakka Noodles.
– For a lighter meal, serve atop steamed jasmine rice.
– Garnish generously with fresh green onions and a squeeze of lime for extra zing.
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FAQs About Easy Chicken Manchurian Recipe for Homemade Takeout
**Q1. Can I make Chicken Manchurian gluten-free?**
Absolutely! Use gluten-free cornstarch and soy sauce (or tamari/coconut aminos). Skip the all-purpose flour or replace it with extra cornstarch or rice flour.
**Q2. What if I don’t want to fry the chicken?**
You can bake the marinated chicken at 425°F (220°C) for about 20 minutes, turning halfway, or use an air-fryer. This gives you a nice texture without extra oil.
**Q3. Can I make this recipe vegetarian?**
Yes! Swap out chicken for tofu, paneer (Indian cottage cheese), or even cauliflower florets to enjoy a fantastic vegetarian Manchurian.
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Final Thoughts
Making an **easy Chicken Manchurian recipe for homemade takeout** is all about capturing those big flavors and saucy, satisfying bites you love from your favorite Indo-Chinese spot—right in your own kitchen. This dish is beginner-friendly, customizable, and sure to make your takeout night a healthy treat.
Have fun cooking and let your kitchen be the next best Indo-Chinese restaurant in town!
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**Enjoyed this recipe?**
Let me know your twists and tips in the comments! And don’t forget to check our other homemade takeout favorites for more easy, satisfying meals.
